With the summer months comes the quintessential season of ice cream for ice cream for restaurants.Preserving these refreshing and sweet desserts in optimal conditions to protect their qualities -such as texture, flavor or optimal cold point- as well as their nutritional properties is essential, especially at this time of the year, when high temperatures require special care in the preservation of food.
A correct maintenance of ice cream for restaurants will avoid product losses, as well as a decrease in its quality, something that the restaurant sector cannot and should not allow. The most important thing, in this line, is not to break the cold chain until the ice cream reaches the final consumer.
This simple guide will help you to conserve in optimal conditions this product that, as you know, we include in the menu of Apollo Seafood -and this month among our offers aimed at those with a sweet tooth.
The first step in preserving ice cream is to keep it properly refrigerated during marketing, respecting the necessary temperature range – between -18ºC and -20ºC. Otherwise, the product will melt and, when refrozen, it will lose its consistency and creaminess, forming ice crystals inside, which will immediately disappear in terms of flavor and quality.
To maintain the right temperature, it is of vital importance to check and clean the product regularly. periodic cleaning of the cold rooms is vital. This avoids the formation of ice on the side walls of the appliances. Its appearance, as you may already know, blocks the outflow of the gas produced by the plates, which is directly responsible for the equipment to cool properly when it flows smoothly.
You should also avoid placing ice cream near products such as fish or meat, especially if they are not vacuum-packed, such as cakes and ice cream bars or bulk ice cream served as a cold dessert. This food tends to behave like an “odor magnet”, immediately picking up the flavor of nearby products. For the same reason, we recommend using a display case or freezer exclusively for ice cream.
In the special case of bulk ice creams and ice cream cakes, special care should be taken when serving them. These products should be kept out of the freezer for as little time as possible – just long enough to extract the right portion. To do this correctly, the product should be scraped evenly, without creating holes or over-tightening the spatula, as this can damage its texture.
By following these simple steps you will be able to properly maintain ice cream, an essential product in any dessert menu. It is not in vain that it is a highly demanded food in catering businesses that, in addition, is very useful: in bulk, it allows numerous combinations to create different desserts and ice-cream cups. Also its individual version -either in cone, stick or tub- allows to close with a sweet -and refreshing- end to the meal. Few can resist an ice cream to spice up the summer.
